February 2, 2009
Five Faces of My Favorite Food
Nengmyun or naengmyeon, meaning “cold noodles.” Originally North Korean, to be eaten in the winter. They’re made of buckwheat and in a slushy beef broth base, slightly sweet and tangy. The more modern addition has a spicy sauce, but normally you add a dash of white vinegar and mustard. The 1/2 egg and Korean pear slices are a must. Absolutely my favorite food. Thinner is better (isn’t it always)!
7 Comments
any suggestions on where to go for the best bowl? personal favorites in the city and beyond??
OMG, drool! Nengmyun is the reason I went to Seoul two years ago. It was SOO good. These photos are torture!
Yeees! I’m having naengmyeon for lunch today. I wish there was better Korean food in the Bay Area’s Peninsula though. I always have to trek to the East Bay. :)
Why cold in winter??
I LOVE nangmyun – in the summer though.
If you’re in NYC, here’s a link to the best nangmyun place EVER. It’s called Chik nangmyun, which is made from this root, making the noodles extra dark, similar to the color of soba. It is simply delightful!! :)
http://www.yelp.com/biz/han-joo-chik-naeng-myun-and-bbq-flushing
Mariam- Where in East Bay???
Kayo – I’m no Korean food adventurer but for a quick fix in the city, I really love the naengmyun at Shilla in Ktown. The best is found in BBQ places because it requires beef broth and the obligatory 1 slice of beef. The noodles there are super super thin, I think they might make them fresh there. THINNER!
Yoko – You sound like me. I try to eat it daily when I’m in Korea. Why is it so addicting…
Mariam – I know absolutely nothing about Cali!
Aya – Koreans like to suffer.
Ambitious – I don’t actually like that type, I know it’s supposedly more healthy but I prefer the super thin clear variety. Why is it blue?